Greek Pasta Salad | Midwest Living

Greek Pasta Salad

Greek Pasta Salad

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  • Makes: 12 to 16 servings
  • Prep 40 mins
  • Chill 2 hrs to 24 hrs

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The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this sprightly salad recipe. Feta cheese gives it a tangy finish.


  • 12 ounces dried mostaccioli or penne (about 4 cups uncooked)
  • 2 cups cherry tomatoes, quartered
  • 1 medium cucumber, halved lengthwise and sliced
  • 4 green onions, sliced
  • 1/3 cup pitted kalamata olives, halved
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 2 tablespoons snipped fresh basil or 2 tsp. dried basil, crushed
  • 2 tablespoons snipped fresh oregano or 2 tsp. dried oregano, crushed
  • 1 tablespoon anchovy paste (optional)
  • 4 -6 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup crumbled feta cheese (4 oz.)
  • Fresh oregano leaves


  1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
  2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
  3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
  4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.

Nutrition Facts

(Greek Pasta Salad)

Servings Per Recipe 12, sat. fat (g) 3, Niacin (mg) 2, chol. (mg) 8, Riboflavin (mg) 0, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 1, pro. (g) 6, vit. A (IU) 389, calcium (mg) 71, cal. (kcal) 231, Thiamin (mg) 0, Fat, total (g) 12, vit. C (mg) 11, carb. (g) 26, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, Folate (µg) 81, Potassium (mg) 213, sodium (mg) 200, sugar (g) 3

Comments (2)

missi8301 wrote:
The ingredients in this recipe sounded good. However, once assembled the flavors did not meld. It was so bad that no one would eat it after their first couple of bites. I don't think the combination of stuff works with the pasta. It's not that much different than what I put in a quinoa and brown rice salad but it just doesn't work with pasta. Also, the anchovey paste doesn't match the other ingredients. I'm not sure what can be done to redeem the recipe but, for us, it is not worth trying.
charlenaleafer wrote:
I made this dish today, Didn't see the comment until after I brought all the ingredients. My husband and friens loved it! Didn't use the anchovy paste. Used chives instead of green onions! Delish!

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